Pressure Cooker Asian Steamed Dumplings
Asian steamed dumplings made in an electric pressure cooker? Absolutely! This easy appetizer recipe for your Instant Pot will help you make tender potstickers that melt in your mouth!
Easy-to-make Pressure Cooker Asian Steamed Dumplings filled with a colorful blend of shiitake mushrooms, red and green cabbage, and shredded carrots in a soy ginger sauce.
This Asian Steamed Dumpling recipe is from a new cookbook, The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time, written by Kathy Hester. In addition to being a cookbook author, Kathy also has a successful vegan blog, Healthy Slow Cooking, and she’s recently turned her attention to creating healthy Instant Pot recipes.
Although I’m not a Vegan, I am trying to incorporate more veggies and meatless meals into my menu. Her cookbook is filled with recipes, tips and charts that make it easy to do in less time in the Instant Pot or other electric pressure cooker.
WHERE TO FIND POTSTICKER OR DUMPLING WRAPPERS
Kathy used Vegan dumpling (potsticker) wrappers available at Asian markets, but I used the regular potsticker wrappers at my grocery store. You’ll usually find them in the produce section and they’re a great shortcut for making dumplings in a flash.
TOOLS I USED
Another change I made was to use my OXO Steamer instead of the 8-inch bamboo steamer basket Kathy used. I have ordered the bamboo steamer though and I’m looking forward to using it in my 6 quart pressure cooker.
Be sure and spray your steamer with cooking spray. I forgot this step and my dumplings did stick to the steamer.
How to Make Asian Steamed Dumplings in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these Asian Steamed Dumplings!
If you are just getting started with your Instant Pot / Pressure Cooker, check out our Getting Started Guide here and we have easy recipes for beginners.
I served my Pressure Cooker Asian Steamed Dumplings with a Panda Express style spicy orange dipping sauce and had them for lunch one day last week. It’s a great recipe, delicious, and easy-to-make in the pressure cooker.
There are lots of other recipes in the cookbook that I’m looking forward to trying, including two in her Five Recipes to Start You Out section; the Best Not-Refried Black Beans and Pear Cardamom Steel-Cut Oats for Two.
If you’ve chosen a vegan lifestyle, or just want to up your veggie game like me, add this cookbook to your collection.
Other Asian Recipes to Enjoy
- Pressure Cooker Chinese Lemon Chicken
- Instant Pot Honey Sesame Chicken
- Pressure Cooker Orange Chicken
- How to make rice in the Instant Pot
Our Favorite Instant Pot / Pressure Cooker Appetizers
- Pressure Cooker Sweet BBQ Meatballs
- Pressure Cooker Cranberry Pecan Baked Brie
- Instant Pot Egg Roll Bowls
- Spinach Artichoke Dip in the Pressure Cooker
- All our Pressure Cooker Appetizer Recipes
Asian Steamed Dumplings Recipe
Pressure Cooker Asian Steamed Dumplings
Easy-to-make Pressure Cooker Asian Steamed Dumplings filled with a colorful blend of shiitake mushrooms, red and green cabbage, and shredded carrots in a soy ginger sauce.
Ingredients
- 1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
- 1 cup (70 g) minced shiitake mushrooms (or substitute white mushrooms)
- 1½ cups (105 g) minced cabbage
- ½ cup (55 g) shredded carrot
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice wine vinegar
- 1 tsp grated fresh ginger
- 1 tsp sesame oil (optional)
- 12 round vegan dumpling wrappers
Instructions
- For the sauté, use the sauté setting over normal, or do the sauté in a pan on the stove over medium heat. Heat the oil or broth and add the mushrooms once hot. Sauté until the mushrooms release their juices, then add the cabbage, carrot, soy sauce and rice wine vinegar and sauté until the mixture is dry.
- Remove the liner from the Instant Pot and set on the stove or a pot holder. Mix in the ginger and sesame oil (if using).
- Cut out a round piece of parchment paper to fit inside a 6- or 8-inch (15-or 20-cm) bamboo steamer. You will be able to fit all 12 dumplings in one level of the 8-inch (20-cm) one. No bamboo steamer? Just use your vegetable steamer lightly coated with oil inside your Instant Pot instead.
- Get a small bowl of water and set it up next to a cutting board to work on.
- Place a wrapper on the cutting board and spread water around the edge with your fingertip. Add 1 tablespoon (15 g) filling to the middle of the wrapper and fold in half, matching the edges. Press together. You can stop here or you can grab it by the middle of the sealed part and fold the dough in two places on either side. Then place in the steamer with the pleated side up.
- Put the top on your bamboo steamer (if using) and add 1½ cups (355 ml) water and your rack to your Instant Pot. Then lower the steamer into the pot.
- Put the lid on and make sure that the steam release handle is sealed. Select the steam setting and lower the time to 7 minutes.
- Use a quick pressure release to release the pressure.
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– My instapot does not have a steam setting (it’s the Costco Gourmet instapot). What setting do I use instead?
Hi Joelie – the steam setting is a pressure cooker setting and not significantly different than any other pressure cooking setting. Just use Pressure Cook instead. You’ll find more information about which button to use on this post https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/
I was looking for a recipe for the dipping sauce. It looks like you are using store-bought sauce. Also I was taught by a Chinese woman that instead of spraying your bamboo steamer, lay cabbage leaves down. And that will keep the dumplings from sticking or attaching to the steamer
Hi Dale – here’s a copycat version of the Orange Sauce I like https://www.thekitchn.com/panda-express-orange-chicken-266861 Thanks for sharing your tip on using cabbage leaves. Enjoy!
If i make pork or shrimp potstickers do i have to cook the filling first? How long do i cook them?
Hi Paula – no, you do not need to cook the filling first if using ground pork or shrimp. The 7 minute cook time will still work well.
Hi Barbara… If using shrimp or pork, would you omit the other ingredients completely.
Thanks
Hi Nick – no, I would still use a mixture of ingredients. You could adjust the ratio so it’s more meat though if you prefer.
Can you freeze these? If so, would you do that before or after steaming?
Hi Victoria – yes, they should freeze well. I would freeze them before steaming.
Once frozen do you need to thaw before adding to pressure cooker?
No need to thaw before pressure cooking. They’ll just take a little longer to come to presure.
Yum! I made these last weekend and they were wonderful! I was surprised with how fast they came together. I had leftover ingredients so I made them again the next day. We all loved them! Thanks for yet another great recipe!
Thanks Miki! Don’t you love it when you have enough for two days 🙂
I love this type of dumpling…..usually the ones we have include pork or chicken-I’d be happy with just vegetables myself. What a great lunch you had! So nice to know they can be made in the pressure cooker too. That bamboo steamer looks mighty tempting too……..oh boy………
Yum. These were delicious! I used gyoza wrappers because I had some leftover. They were a bit rubbery. I believe they are too thick for these tender dumplings. Thanks for the recipe! I will use it again and again, but with the proper wrappers.
Thanks Pam! So fun to hear your tried them already.
Hi just bought an electric pressure cooker.,haven’t used it yet.,I love the recipes on my your site.
Do you have a recipe for shrimp in wanton wrappers please?
Best wishes.
Where do you buy the wrappers? Can wonton wrappers be used instead? Thanks.
Hi Mary – yes, you can use wonton wrappers instead.
Vegans I know eat a LOT of eggs and we’re having a coupke visiting us for 5 days shortly. I’d like to know how to make hard boiled eggs in my stove-top FAGOR 8 qt pressure cooker. How many can I make at one time? I’m sorry if this is not the proper place to make this inquiry- I’ve looked everywhwre I can think of but most directions are for electric p.c. or hotpots. My Fagor instruction manuel contains nothing about hard boiling eggs. Julia Child put me on to pressure cooking hard boiled eggs but I have replaced my old [50+ years] Mirro cooker.
HELP!
Hi Jean – here’s a link to my hard boiled egg post https://www.pressurecookingtoday.com/pressure-cooker-hard-boiled-eggs/. With a stove top pressure cooker, just bring your pressure cooker to high pressure the way you normally would, then reduce the heat to maintain pressure and start the timer when your pressure cooker reaches pressure. Pressure cooking hard boiled eggs is definitely the best.
Jean,
I know this post is long after your guests visited for five days, but I’m wondering about something you said. You wrote, “vegans, I know, eat a LOT of eggs.” While there are varieties of vegetarians, it’s my understanding that in general, many vegetarians, while they do not eat meat, often eat dairy products and eggs. However, vegans do not eat any animal products including eggs or dairy products. I mention this, not to argue with you, but to make sure anyone having vegetarian or vegan guests knows ahead of time exactly what the guests do and do not eat.
Whatever you cooked for your February guests, I hope you all had a great visit!
Is there a soy ginger sauce recipe or is it a urchased item?
Hi Karen – it’s part of the recipe you make for the filling with the soy sauce, vinegar and ginger.
my steam setting has a low med and high. Which one do I use for this? thanks
Hi Mary – use high for this recipe. Enjoy!
I don’t have an Instant Pot. I have a Cuisinart PC. Would I use High Pressure for seven minutes/ Thank you.
Hi Ann – yes, high pressure for seven minutes. Enjoy!
I don’t have an Instant Pot, so would I just use High Pressure for 7 minutes? Thanks.